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Epicurious

Pride of Erin Soup

3.7

(14)

Recipe information

  • Yield

    Serves 6

Ingredients

1 1-pound cabbage, cored, quartered
2 tablespoons (1/4 stick) butter
1/2 cup chopped onion
1/2 cup grated peeled russet potato
1/2 teaspoon ground mace
2 tablespoons all purpose flour
2 1/2 cups milk
2 1/2 cups canned low-salt chicken broth
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
2 tablespoons freshly grated Parmesan cheese

Preparation

  1. Step 1

    Place cabbage in large bowl. Pour enough boiling water over to cover. Let stand 5 minutes. Drain well. Pat dry with paper towels. Cut cabbage into thin shreds.

    Step 2

    Melt butter in heavy large saucepan over low heat. Add onion; sauté until tender but not brown, about 10 minutes. Add cabbage and potato, stir 5 minutes. Stir in mace. Add flour, stir 2 minutes. Gradually mix in milk and broth. Bring mixture to boil, stirring frequently. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes. Cool slightly.

    Step 3

    Puree soup in batches in blender until smooth. Return soup to same saucepan. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

    Step 4

    Bring soup to simmer. Ladle into bowls. Sprinkle with parsley, chives and Parmesan and serve.

TagsSoupSoup/StewIrishEuropeanCabbageLeafy GreensVegetableRusset PotatoPotatoRoot VegetableOnionMainDinnerNut FreeVegetarianEasyMake AheadSimmerFood ProcessorBlenderWinterFallBon Appétit
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